Tex-Mex Chicken Salad



This is a light, crunchy, & flavorful chicken salad that would be perfect for a lunch or dinner on a hot summer day. Although I did make this on a blustery cold winter day today and everyone still liked it.

I put it on a bed of romaine lettuce but it would also work in a wrap or even in a sandwich.

Original recipe from http://www.wwrecipes7.blogspot.com

1 cup = 6 weight watchers points+

Ingredients –
1 lb skinless boneless chicken breast
1 green pepper diced
1 red bell pepper diced
2 green onions chopped
15 oz can corn drained
15 oz can black beans drained & rinsed
1/2 cup light hellmans mayo
1/4 cup fat free sour cream
1/2 tsp cumin
1/4 tsp chili powder

Place the chicken breasts in a glass dish and sprinkle with salt & pepper. Bake in a preheated 350 degree oven for about 30-45 minutes or until cooked through.

Once the chicken has cooled enough to handle chop into bite sized pieces. Put chicken in fridge or freezer to cool while you prep the rest of your ingredients.


Toss the chicken & all the other ingredients in a large bowl & stir together.


I served mine on a bed of romaine lettuce with cheese quesadillas.


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